Classic Pan-Seared Salmon

Learn how to perfectly pan-sear salmon fillets for a crispy skin and tender flesh. This recipe is simple yet sophisticated, allowing the delicious flavor of the salmon to shine through.

Ingredients

2	(5-ounce, or 150g) salmon fillets
2	tablespoons neutral oil, such as rice bran or rapeseed
	Kosher salt and freshly ground black pepper, to taste

Instructions

• 1. Begin by patting dry the salmon fillets with a paper towel or clean kitchen towel. Moisture on the fish can lead to poaching instead of frying.
  2. Check the fillets for any tiny pin bones by running your fingers gently over the flesh in both directions. Remove any bones with your fingers or use kitchen tweezers.
  3. In a large frying pan (a ceramic-coated nonstick pan works well), heat the oil over medium heat until hot.
  4. Once the oil is hot, carefully add the salmon fillets skin side-down into the pan. Season the flesh generously with salt and pepper. Press the fish flat with a spatula to prevent curling, allowing the skin to crisp and brown for 3 to 4 minutes without moving the fillets.
  5. Gently flip the fillets over, reduce the heat, and continue cooking for 2 to 3 minutes. The skin should be crisp, while the flesh remains soft and slightly pink in the center.
  6. Note: For skinless salmon, reduce cooking time to 3 minutes on the first side and 2 minutes on the other. Avoid pressing the fish with a spatula.

Jul 19, 2024